El Camino Grilled Salmon over Zucchini and Summer
Squash with Tomato Cucumber Gazpacho
 This recipe comes from Jerry Serafine, the owner of 2Vine restaurant, located at 24 Winthrop Street, Rochester, New York. You can reach Jerry at contact@2vine.com
Or call (585) 454-6020. Check their website www.2vine.com
The building that houses 2 Vine Restaurant was originally built around the turn of the century as an ambulance garage. Later it was the new car prep garage for Hallman’s Chevrolet. The building was vacant for many years until seeing new life as a downtown Rochester bistro. The owners were recognized by the Landmark Society for their renovation efforts. What better “recipe” than one that comes from an old Chevy
Dealership… El Camino!!!!
2 Vine Restaurant in Rochester, New York |
A great recipe for “the road” (el camino) this summer. The Gazpacho and the Zucchini Cucumber mixture can be made ahead, in fact will improve with a night in the fridge (or cooler!). If you want to rev the dish up a bit, you can add one of your favorite fresh hot peppers to the blender when making the Gazpacho.
Serves 4
4 Salmon filets (6 oz)
2 Zucchini
2 Yellow squash
1 Bunch ripe grape tomatoes
2 Cucumbers, peeled and seeded
½ Cup red wine vinegar
1 Cup tomato juice
1 Bunch each, fresh basil, parsley, and mint
1 Lemon
1 Lime
1 Small clove garlic
Extra virgin olive oil
Salt and pepper
Directions:
Pre-light your grill to medium-high heat, or start your charcoal.
For the Gazpacho
Roughly chop one of the cucumbers and put in a blender. Add half of the grape tomatoes, vinegar, tomato juice, half the herbs, and the garlic clove and puree until smooth. Season with salt and pepper.
For the Zucchini, Summer Squash, and Cucumber
Chop the zucchini and the summer squash until you have a medium dice.
Slice the other cucumber into thin slices, set aside.
Blanch the diced zucchini and yellow squash in boiling salted water until al dente (about 2 minutes), then immediately shock in a bowl of ice water. Thoroughly strain. Toss zucchini and squash with olive oil, the chopped herbs (reserve some for garnish), the sliced cucumber, the rest of the halved tomatoes, salt and pepper, and the juice from the half the lemon and lime.
For the Salmon
Drizzle the salmon filets with olive oil, and season with salt and pepper. When the grill is ready, grill the filets over medium-high flame until you have a nice charred appearance, about 4-6 minutes per side (depending on thickness).
To Assemble the Dish
Arrange the chopped vegetable mixture into four bowls. Top with the salmon filets. Ladle the gazpacho over the top, garnish with some of the chopped herbs, and thin slices of the remaining lemon and lime halves.
Printable Version
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